- Whole mustard seeds
- Parmigiano cheese
- Olive oil
- Red wine vinegar
- Thinly slice the fennel, section the orange and add all to the mixing bowl.
- Combine the olive oil, red wine vinegar, mustard seeds and salt to the Mason jar, shake to combine.
- Dress and plate the salad, garnish with small fresh herb leaves.
- Finish with long thin slices of parm on top.